Low Fat Tasty Turkey Meatloaf

Serves up to 8 people
From fridge to finish in 50 minutes.
Pre-heat oven to 350.

Meatloaf is one of those psychologically satisfying comfort foods it is difficult to do without. Your meatloaf recipe does not have to be high in fat to be memorably delicious. Try this recipe for mouth-watering Low Fat Tasty Turkey Meatloaf and start a new and healthier family tradition. This recipe is simple to prepare. All the ingredients in Low Fat Tasty Turkey Meatloaf can be found in any grocery store.

Cuisine: Turkey;

Category: Main Dish;

Serves: 8;

Prep Time: 15 min;

Cook time: 50 min;

Nutrition Per Serving: 259;

Ingredients for Low Fat Tasty Turkey Meatloaf

Meatloaf:

1.5 lbs lean ground turkey

½ c bread crumbs

1 c onion, minced

4 cloves of garlic, minced

¼ c chopped celery

¼ c finely chopped fresh parsley

1 beaten egg (yolk is optional)

1 tsp. oregano

¼ tsp. black pepper

1 tbsp. Mrs. Dash

1 pinch Cayenne

2 tbsp. ketchup

To prepare:

In a small bowl combine the dry ingredients: oregano, pepper, Mrs. Dash, Cayenne.

Take out a large stainless steel or glass bowl. Add all other ingredients (ground turkey, bread crumbs, onion. Garlic, celery, parsley and the egg) and blend the mixture with your hands until they are equally distributed throughout the mixture. Then add the dry ingredients and again blend with your hands until all ingredients are equally distributed.

Transfer the meatloaf mixture into a 9×5 inch non-stick loaf pan. Spread the 2 tbsp. of ketch up on the top. Cover the loaf pan with aluminum foil and place it in the pre-heated oven. Bake for 25 minutes. Turn the loaf pan 180 degrees, remove the aluminum foil, and bake the loaf pan for an additional 25 minutes. Remove Low Fat Tasty Turkey Meatloaf from the oven and let set for at least 5 minutes before serving.

Low Fat Tasty Turkey Meatloaf is best served with a side salad and a baked potato. You can conserve energy by baking the potatoes and the meatloaf together. Try a simple and healthy dressing on your salad such as one part lemon juice to two parts olive oil. Emulsify the lemon juice and olive oil with a wisk or fork and toss the dressing into the salad at the table.